Estimated Nutrition (whole recipe, rough)
Counts 7 of 12 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pie Crust | not in our table | 0 |
| Water | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Pudding | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 refrigerated pie crust
- 3 cup fresh or frozen cranberries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp cinnamon
- 1/4 cup water
- 1 can 21 oz cherry pie filling
- 2 pack (3.4 oz) instant vanilla
- -pudding & pie filling mix
- 2 cup skim milk
- 1/2 tsp rum extract
- 1 cup frozen light whipped topping
- -thawed
- =
Directions
Heat oven to 425°F. Microwave pie crust pouch on defrost for 20- 40 seconds, or let stand at room temperature for 15-20 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of 13x9 pan, cutting to fit. Press seams firmly to seal. Price crust generously with fork. Bake at 425f for 9-11 minutes, or until light golden brown. Cool. In medium nonstick saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap and refrigerate until cool. In a medium bowl, combine pudding and milk. Stir in rum extract. Blend with a wire whisk until thickened. Spoon over baked crust. Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until set. Serve with whipped topping. Per serving: 1 starch, 3 fruits, 1 fat calories per serving: 310